Showing posts with label Pork. Show all posts
Showing posts with label Pork. Show all posts
Sunday, October 7, 2012
Crock-pot Creation: Asian Style Pork Tacos
It may not look like a lot in the pot, but this is the makings of pulled pork tacos with a sauce of soy, hoisin, cola, ginger and garlic. Yummy!
Friday, October 14, 2011
Friday Night Bites: Fall Pork Roast
You can see the freshly pitted dates and onions and the fresh rosemary. What you can't see is the cored, peeled and sliced yellow delicious apples. To this I also added 1 cup of chicken broth, 1 cup of apple cider vinegar, 1 teaspoon of cloves, 1 teaspoon of cinnamon and 1 teaspoon of allspice. It just sounded good together so in it went.
At the end of the work day I came home to a house smelling of Fall! The pork was tender and flavorful and the other ingredients made a delicious warm compote. At the end of dinner, I strained the remaining solids in the pot and stored the liquid for later use...I am thinking it will snazz up my ever faithful crock-pot pork barbecue!
Friday, September 9, 2011
Friday Night Bites: MacGyver Night Recipe
Last night was MacGyver night at my house…no, not a DVD marathon (although I secretly wouldn’t mine owning the whole series
!) but a night in which I simply put “pork” on the menu and I needed to come up with something. I have discussed my MacGyvering before and how it has become a big part of how I prepare dishes and end up coming up with new recipes. On this night, I am little late with the grocery shopping so my “fresh” options were severely limited but since I had thawed from the freezer about a 2 pound package of boneless pork chops due to the menu, I had that as my main protein.
A quick review of the cabinets and freezer and a dish was born. Say hello to pan fried teriyaki chops with jasmine rice and sautéed garlic spinach!
!) but a night in which I simply put “pork” on the menu and I needed to come up with something. I have discussed my MacGyvering before and how it has become a big part of how I prepare dishes and end up coming up with new recipes. On this night, I am little late with the grocery shopping so my “fresh” options were severely limited but since I had thawed from the freezer about a 2 pound package of boneless pork chops due to the menu, I had that as my main protein.A quick review of the cabinets and freezer and a dish was born. Say hello to pan fried teriyaki chops with jasmine rice and sautéed garlic spinach!
It took on half bottle of Lawry’s 30-minute marinade
(teriyaki flavor), flour, olive oil, 2 table spoons of butter, 2 cloves of garlic, half a bag of frozen chopped spinach and 1 package of Uncle Ben’s 90 second rice
.
For the record going forward if I am ever preparing a simple side dish of spinach, I will now ALWAYS prepare it sautéed in a pan! In this case, after I fried the pork, I used the reserved hot oil, added the butter and garlic and then cooked the spinach until hot. Added a little salt and pepper and I could have sworn it was like the same dish I prepare using fresh leaves!
Have you had a MacGyver moment? Share with The Cook Crook!
(teriyaki flavor), flour, olive oil, 2 table spoons of butter, 2 cloves of garlic, half a bag of frozen chopped spinach and 1 package of Uncle Ben’s 90 second rice.For the record going forward if I am ever preparing a simple side dish of spinach, I will now ALWAYS prepare it sautéed in a pan! In this case, after I fried the pork, I used the reserved hot oil, added the butter and garlic and then cooked the spinach until hot. Added a little salt and pepper and I could have sworn it was like the same dish I prepare using fresh leaves!
Have you had a MacGyver moment? Share with The Cook Crook!
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